Parsley, Sage, Rosemary, and Thyme Gravy

nutritional information

Makes 2 1/2 cups

Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.

2 8-oz. russet potatoes, divided

12 button mushrooms

3 carrots, cut into chunks

3 celery stalks, cut into chunks

2 small onions, each cut into eighths

3 cloves garlic, smashed

1 Tbs. olive oil

¼ cup dry red wine

1 Tbs. tomato paste

4 sprigs fresh parsley

4 sprigs fresh thyme or 1 tsp. dried thyme

2 sprigs fresh rosemary or ½ tsp. dried rosemary

2 sprigs fresh marjoram or ½ tsp. dried marjoram

2 sprigs fresh sage or 1 tsp. dried rubbed sage

2 bay leaves

12 peppercorns

1. Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges.

3. Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.

comments

What is this good on?

Susan - 2014-12-19 00:41:25

seems like this would make a lot of gravy - if your a chef and have this kind of time as well. I don't cook with startchy foods so this person discards the veggies actually I prefer putting veggies into electric gril (inside) and I don't use gravy for anything. Drink the wine as long as its merlot and a good brand.

Skulls - 2014-12-17 22:07:52

So glad I found this recipe! I made it back in 2012 and it is the best! Having it on mashed potatoes makes my Thanksgiving!